Gaggenau BO 450 Use And Care Manual

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Gaggenau BO 450 Use And Care Manual Manual pdf 11 page image

11Program selection positionsPosition Function/heating function Temperature Application0 Zero positionž Light2 HConvection120- 550°F (50 - 300°C)Default temperature 340°F(170°C)Hot air: for cakes, cookies and soufflés on sev-eral levels.The fan on the rear wall distributes the heatevenly in the oven interior.3 IEconomy120- 550°F (50 - 300°C)Default temperature 340°F(170°C)Energy-saving hot air operation for cakes, cook-ies, soufflés and gratins. The oven lighting staysoff.4 NTop + bottom heat120- 550°F (50 - 300°C)Default temperature 340°F(170°C)For cakes in tins or on a tray, soufflés, roasts.5 PTop heat120- 550°F (50 - 300°C)Default temperature 340°F(170°C)Targeted heat from above, e.g. baking over fruittarts with meringues.6 LBottom heat120- 550°F (50 - 300°C)Default temperature 340°F(170°C)For after-baking, e.g. for moist fruit tarts, for pre-serving or for dishes in a water bath.7 KConvection + bottom heat120- 550°F (50 - 300°C)Default temperature 340°F(170°C)Heat from below for moist cakes such as fruittarts.8 ZBroil +circulated air120- 550°F (50 - 300°C)Default temperature 430°F(220°C)Even all-round heating of meat, poultry andwhole fish.9 QBroil120- 550°F (50 - 300°C)Default temperature 430°F(220°C)Flat pieces of meat, sausages, or fish fillet. Bak-ing over and preparing au gratin.10 SEconomy broil120- 550°F (50 - 300°C)Default temperature 430°F(220°C)Only the middle part of the broil element isheated. Energy-saving grilling of small quantities.11 TBaking stone operation120- 550°F (50 - 300°C)Default temperature 480°F(250°C)With special baking stone accessory onlyBaking stone heated from below for crispy pizza,bread or bread rolls like out of a stone oven.12 URoaster operation120- 430°F (50 - 220°C)Default temperature 360°F(180°C)With special roaster accessory onlyHeatable cast roaster for large amounts of meat,soufflé or holiday roast.13 VDough proofing85 - 120°F (30 - 50°C)Default temperature 100°F(38°C)Raising: for yeast and sour dough.The dough rises much faster than at room tem-perature. The optimum temperature setting foryeast dough is 38°C (approx. 100 °F).